This week Ms. Farrell's 3rd graders made a Spinach & Kale Salad using the kale salad recipe from Kirstin Uhrenholdt and Laurie David's "the family cooks" as a start. I explained that they were all chefs and that they could decide what went into their salad.
They could choose from kale, spinach, avocado, strawberries, broccoli and carrots. Of course, at home they could add more, e.g. tomatoes, feta cheese, cucumbers, etc.
Each child could tear their kale, cut their strawberries and broccoli. They used plastic knives. The food scraps were saved to be placed in the compost bin in the edible garden. We discussed the relationship and abbreviation for 1 teaspoon and 1 tablespoon.
1 bunch kale-amount depends on side of individual bowls
assorted other ingredients
Dressing (note for 5 children, quadruple)
1 t. lemon juice
1 T. olive oil
1 sliver of garlic
salt and pepper to taste
The children enjoyed the salad very much!